There’s something about the heat of the spices, the creaminess of the coconut milk, and the sweetness of the peppers, that makes a green curry way too good. What may surprise you is that you don’t need to order in to get a dish you would have to travel halfway around the world for. Almost anyone can make this recipe for shrimp and green curry.
Thai Shrimp in Green Curry
If hot and spicy is the way you like it, shrimp and green curry might just be the comfort you’re looking for. The dish looks green but has the colors of all of South Asia. The curry first originated in India, two and a half millennia back. And then the recipe made its way to other lands, including Thailand. It is in Thailand that chilies were added to the recipe. The addition of green chilies gave the curry its current name.
Ingredients:
- 1 pound of large prawns peeled and deveined
- 3 tablespoons of green curry paste
- 1 can (13.5 ounces) of coconut milk
- 1 cup of vegetable broth
- 1 tablespoon of fish sauce
- 1 tablespoon of brown sugar
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, thinly sliced
- 1 cup of sliced mushrooms
- 1 tablespoon of vegetable oil
- 2 cloves of garlic, minced
- 1 tablespoon of grated ginger
- 1 stalk of lemongrass, bruised and cut into pieces (optional)
- Fresh Thai basil and cilantro leaves for garnish
- Steamed rice for serving
Directions:
The first step to making this hot dish is heating the vegetable oil in a large skillet or wok over medium-high flame. Once the oil is warm enough, add the minced garlic, grated ginger, and green curry paste. Stir-fry for 1-2 minutes until fragrant.
Toss in the sliced onions and green peppers. Cook for another 2-3 minutes until the vegetables start to soften. Add the coconut milk and vegetable broth. And then the fish sauce, brown sugar, and lemongrass if you like it. Stir to combine and bring the mixture to a simmer.
Once the mixture is simmering, add the sliced mushrooms and shrimp. Cook for 4-5 minutes until the shrimp are pink and cooked through. Taste the curry and adjust the seasoning if needed, adding more fish sauce or brown sugar to taste.
When you’re able to feel the delectable flavors on your tongue, remove the lemongrass stalk from the curry. And there you go. Serve the shrimp and green curry over cooked rice. Garnish with fresh basil or cilantro leaves before serving.
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